Crab cake salad
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These are the best crab cakes I've ever eaten! Crab cakes don't get better than these. Lump crab meat with a perfect blend of flavors and not overly breaded. Served with a tangy tomato corn salad and drizzled with a creamy mustard sauce. Divine!
A summery salad with bites of mango, heavenly crab cakes and a tangy dressing!
In many areas, crab season kicks off in late November. The milky-sweet meat is a treat when formed into little cakes and panfried. If you can resist
Summertime Crab Cake Salad! Store-bought frozen crab cakes make this summer salad come together quickly, and the addition of mango and avocado add a fresh pop of flavor for a restaurant quality dish you can make at home!
Crab season is here and this jumbo lump Chesapeake Crab Salad is perfect for backyard BBQs, cookouts, dinners, and more!
This Crab Cake Buddha Bowl is is a wonderful way to enjoy a meal packed with lots of crunchy veggie and seafood deliciousness in one dish.
Light mayonnaise dressing and an egg white keep these crab cakes low in fat and calories. Served warm atop a bed of greens and tomato tossed with a simple lime dressing, they are simply extraordinary.
